Diet plays a very important role in controlling uric acid levels. Soursop is one of the fruits that people with high uric acid should limit for the following reasons:
First, soursop contains high fructose content. Consuming fructose will increase uric acid production in the liver. Therefore, eating more fructose-containing foods like soursop can increase the risk of hyperuricemia and gout attacks.
Second, soursop has a moderate to high glycemic index (GI). Eating too much of this fruit can cause a rapid increase in blood sugar, indirectly stimulating insulin production, while high insulin levels can reduce uric acid excretion through the kidneys. This causes uric acid to stay in the body longer, increasing the risk of gout symptoms.
Although soursop contains a lot of vitamin C, fiber and antioxidants that are beneficial to health, people with high uric acid should consume it in moderation, or better avoid it completely during the acute stage of the disease. Instead, you should prioritize fruits with low fructose content such as cucumber, strawberry or tangerine in reasonable doses.
To effectively control uric acid, patients need to clearly understand the characteristics of foods and their impact on purine metabolism.
